Chole Palak is an
Indian-style spinach and chickpea dish that’s super flavorful and a breeze to
make. With a few ingredients in the
cabinet, this tasty dish is always just a few minutes away. Thanks for watching and I hope you give it a
try. For more recipe ideas, check out
the Chef Buck Playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
ingredients:
SPINACH (13 oz can or frozen, or
3 cups chopped fresh)
CHICKPEAS (15 oz can, rinsed and
drained)
TOMATOES (diced, 14 oz can—or 2
fresh tomatoes)
HOT PEPPER (1 or 2, minced)
GINGER (1 Tbsp, minced)
OLIVE OIL (2-3 Tbsp)
CUMIN SEEDS (1 tsp)
ASAFOETIDA (¼ tsp)
CORIANDER (1 Tbsp)
CHILI POWDER (1 tsp)
TURMERIC (½ tsp)
GARAM MASALA (1 tsp)
SALT (to taste)
directions:
Heat olive oil on
medium high heat and add cumin seeds and asafoetida. The seeds should sizzle when they hit the pan
and will brown and crack quickly. Add
the tomatoes, ginger, and peppers. Mix
well and then add the coriander, chili, and turmeric powder. Mix and allow the tomatoes to cook down 3-4
minutes. Add the spinach and salt and
stir well. Add ¼ - ½ cup water—I like
less water, but add as desired throughout the recipe. Cover and let cook 3-4 minutes. Uncover and mix in chickpeas (also called
garbanzo beans). Add another ¼ cup of
water, reduce heat to simmer, cover and cook for 5-6 minutes. At this point the chickpeas will be soft
enough to smash easily with a fork, which you don’t have to do, but I prefer
the consistency of the dish if I mush about half of them. Add the garam masala and stir another minute
or two, also adding more water if desired.
And then that’s that.
Finito. When I prepare an Indian
meal, I almost always serve this dish; it’s easy, healthy, and delicious, so
why not?
Give it a try, let me
know what you think, and bon appétit!
